I’ve made this in the past with
out the onions, peppers and ginger.
It is one of those “Winged” recipes
that can be adjusted to suit personal taste.
Spicy Honey Garlic Chicken
2 large boneless chicken breasts cut into 1/4″ slices
1 tablespoon corn starch
2 tablespoons ShaoHsing
1 teaspoon sesame oil
1 cup flour
1/4 cup corn starch
1 teaspoon baking powder
1/8 cup of water
1/4 cup brown sugar
1/2 cup honey
1 to 2 tablespoons oil
5 or 6 garlic cloves chopped
1 to 2 tablespoon rice vinegar
2 tablespoons Thai sweet chili sauce
1 white onion cut in half and sliced
1 red pepper cut into strips
knob of ginger sliced and julienne.
Green onions (Green part only)
Slice the chicken breasts into 1/4 inch slices
Mix with the Corn starch, ShaoHsing and sesame oil and leave to marinate for 20 to 30 minutes.
Heat water and add brown sugar. Stir until sugar is dissolved. Add honey.
Heat oil and add garlic.
Cook until garlic starts to turn golden. Don’t burn.
Add the rice vinegar and the honey mixture and Thai Sweet chili sauce.
Simmer on low until sauce thickens.
Heat oil in wok or large skillet. 350°F.
Mix dry ingredients for batter.
Add the soda water.
More or less depending on how thick you like your batter.
I like a thin batter.
Dip chicken pieces into batter, let some drip off before adding to hot oil.
Cook until golden brown, turning once or twice.
Cook chicken in batches. Drain on paper towels.
Pour most of the oil out of the Wok, leaving just a small amount.
Saute the onions, peppers and ginger for just a minute or two.
Add the chicken back into the Wok, and add the honey garlic sauce.
Toss to coat with sauce.
Garnish with chopped green onion.
Finish with chopped green onion and serve with rice.